Sunday, July 20, 2008

Key for a successful creme anglaise

For foolproof creme anglaise, take note of these guidelines:
  1. Egg yolks curdle so quickly. So always pay close attention when heating the custard mixture. Stir constantly with a wire whisk.
  2. Use heavy sauce pan (sauce pan with thick bottom is recommended) because it tempers the heat and distributes it more evenly and slowly, reducing the chance of curdling.
  3. If tbe sauce pan is thin, decrease the heat and what the process carefully, because the sauce will cook more quickly.

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